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stuffed zucchini flowers

Zucchini Flowers Deep Fried


  • fresh picked zucchini flowers
  • finely grated mozzarella cheese
  • anchovy filets in oil, cut into quarters
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • salt and pepper to taste
  • 3/4 bottle of beer
  • cayenne pepper (optional)
  • oil for deep frying


  1. Heat the oil to 375F. You want enough oil to completely “float” the frying zucchini flower.
  2. Wash the flowers and let dry completely or just use a soft brush or dish towel to remove debris if fairly clean. Carefully remove the inner stamen and outer green petals. See photo in the post.
  3. Prepare the batter by adding together the flour, baking powder, salt, pepper and any spices you may be using. Stir with a fork to mix well then add the beer. Whisk gently to make a batter and set aside while preparing the flowers.
  4. Put a teaspoon of mozzarella into each flower.
  5. Add a quarter of an anchovy filet.
  6. Carefully gather the tops of the flower and twist the ends gently to close in the contents.
  7. Carefully coat all sides of the flower with the batter.
  8. Gently lower into the hot oil.
  9. Cook until golden brown on all sides.
  10. Remove from the oil with a slotted spoon or tongs allowing any excess oil to drip off.
  11. Place on paper towel to absorb any oil.
  12. Enjoy them while they are warm and crispy!


  • You can add any spices you like to the batter. We particularly enjoyed the little “zip” from the cayenne.
  • They are best eaten right away but if you are preparing ahead, just warm them up in the oven before serving. They will get crispy again.
  • A deep fryer works particularly well for this recipe.
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